Wednesday, December 25, 2013

Andes Peppermint Brownies w/ a Twist!

These were.....wait for it...

After reading that you probably are thinking to yourself, "Man, I can't enjoy those (all though I really really want to) because fudgy, gooey, minty, bliss comes with too much guilt (approx 300 cals worth of guilt) which is not worth an extra half hour-plus at the gym."

Well my pessimistic friend,

I have some good news

EAT AWAY.

Because these amazing, friends, I mean AMAZING brownies are made with.....

Preheat 350 F. Line a 7x11 baking pan with parchmentpaper with enough parchment hanging over the edges to grab at--helps with removal.

In a food processor, firstblend 1can of beans with liquid, sugar, and cocoa powder until a creamy dark liquid. Then pulse in flour,salt, and baking powder.

Pour batter into lined baking pan and bake for 25 min. or until knife comes out fudgy not runny. (you'll know).

As soon as the brownies come out of the oven cut them to the size you desire. Then, evenly pour mint chips over hot brownies. As they begin to melt, take a knife or spatula and swirl around to make cool, minty designs. Then run your knife through the pre-cut slices again to keep the brownies separate as they cool and the chocolate hardens:

Let cool for 10 min before placing in the fridge to harden chocolate more.

To serve, let sit out for an hour or so to help cut through the harden chocolate layer--no cracks. ( I did think about per-slicing while the chocolate was still hot and that might do the trick to help prevent cracks...try it out and let me know what you think)